Antioxidant potential of non-modified and glycated soy proteins in the continuous phase of oil-in-water emulsions

Author:

Feng JiluORCID,Schroën Karin,Fogliano Vincenzo,Berton-Carabin Claire

Funder

China Scholarship Council

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference65 articles.

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4. Lipid oxidation in oil-in-water emulsions: Involvement of the interfacial layer;Berton-Carabin;Comprehensive Reviews in Food Science and Food Safety,2014

5. Towards new food emulsions: Designing the interface and beyond;Berton-Carabin;Current Opinion in Food Science,2019

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